- Prep time: 20 MINS
- Cook time: 1 HOUR 20 MINS
- Total time: 1 HOUR 40 MINS
- Serves 4
• 2 tablespoons unsalted butter, divided
• 2 large chicken breasts
• 1 teaspoon kosher salt
• ¾ teaspoon ground black pepper
• 2 large shallots, thinly sliced
• 3 sprigs fresh thyme, leaves removed
• ¼ teaspoon fennel seed
• ¼ teaspoon red pepper flakes
• 2 cups unfiltered apple cider
• 2 tablespoons apple cider vinegar
• 2 cups chicken stock
- Preheat your oven to 400 degrees F. Melt 1 tablespoon of butter over high heat in a large ovenproof pan and season your chicken on both sides with salt and pepper. Brown the chicken well on both sides, about 2-3 minutes, then remove from the pan, place on a plate, and set aside.
- Melt another 1 tablespoon of butter in your pan over medium heat. Add in your sliced shallots, and cook, stirring frequently, until they are browned and nicely caramelized, about 15 minutes. Add in the fresh thyme, fennel, and red pepper flakes, stir for 30 seconds, then add in the apple cider. Cook for 20-25 minutes over medium heat, until the cider has reduced to about half, stirring every so often so that the shallots don’t burn to the bottom. Add in the stock and vinegar, bring to a boil, and add the chicken back to the pan. Place the pan in the oven and cook for 30 minutes, until cooked through.
- When the chicken is cooked, remove it from the pan, place on another plate, cover, and set aside. Place the sauce over high heat and cook, stirring often, for 10 minutes, until it has reduced. Add the chicken back to the pan to heat it through quickly, then serve with plenty of juices and caramelized shallots on top. I served this alongside some steamed broccoli, but some bread to sop up the sauce is delicious, too.